Gigantes Plaki Greek Butter Bean Stew
Ingredients
- 100ml olive oil
- 2 onions
- 6 garlic cloves
- 2 tbsp tomato purée
- 1 tsp oregano
- 1 tsp caster sugar
- 1 x 400g tin chopped tomatoes or passata
- 100g green olives (pitted)
- 2 x 400g tins or 1 x 600g jar butter beans
- 1/2 bunch parsley
- 1/2 bunch dill
- 200g vegan feta (optional)
- Salt and black pepper
Preparation
Finely chop onions, slice garlic, chop herbs and drain the beans.
Heat 2 tbsp oil in a pan. Cook onions for 4–5 minutes until soft and golden, then add garlic for 1 minute.
Stir in tomato purée, oregano, sugar, salt and pepper. Cook for 1 minute more to darken the purée.
Add chopped tomatoes and the rest of the olive oil. Simmer gently for 15–20 minutes until thickened and glossy.
Fold in olives and beans, simmer for 5 minutes to heat through. Stir in most of the herbs, saving some for garnish.
Spoon into bowls, top with feta if using, drizzle with olive oil and scatter remaining herbs.
Tips
Best served with a thick slice of sourdough bread.
